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Instant Pot Lamb Stew Recipe!

Put that instant pot to use and make a tasty lamb stew!
Course Main Course
Cuisine American
Servings 5


  • 2.5-3 Lbs lamb cut into larger chunks
  • 3 tablespoons oil
  • 1 tablespoon butter
  • 1 large chopped onion
  • 28 oz can plum tomatoes cut the tomatoes into pieces
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 cup dry white wine
  • 2 cups beef stock
  • 2.5 lbs of new little red/yellow potatoes
  • 7 oz jar green olives whole and with pit in
  • 1 tablespoon corn starch optional


  • In a separate pan, brown your lamb chunks in 2 tbsp oil and butter – season with 1 Tbspn salt and 1 tbsp pepper. Do not overcrowd so do this in 2 batches if you need to.
  • At the same time as you brown your lamb chunks, turn on your Instant Pot to Sauté mode and add 1 tbsp oil with onions. Sauté until translucent.
  • Add tomatoes to onions.
  • Once your meat is browned, add it to the Instant Pot.
  • Add dry wine and beef stock.
  • Place the lid on the Instant Pot and set it to high pressure for 40 minutes. During this time, peel your potatoes.
  • Quick-release when Instant Pot high pressure is done.
  • Add potatoes and olives. At this time taste to see if you need more salt/pepper. Add salt/pepper if you would like.
  • Place the lid on the Instant Pot and set it to high pressure for 4-5 minutes.
  • Quick-release when Instant Pot is done. Add 1 tbsp of corn starch (mix with a bit of cold water). This is optional if you want your stew to be thicker.


Keyword Instant Pot, Stew